Near our awe-inspiring hotel, Voreina Gallery Suites, stands a delightful and charming looking restaurant.
Pretty exhausted from traveling by ferry from Mykonos to Santorini, we were pleased to discover our table situated by the balcony with an abounding perspective of Santorini’s famous sunset. Little did we know that we were in for a treat! The interior decoration is certainly modern and unblemished. The balcony seating provided not only brought us amazing sunset views but permitted us to bask under the shining moonlight and sparkling stars later in the evening as well.
Style Details
Dress | ASOS
Shoes | YVES SAINT LAURENT
Handbag | LOUIS VUITTON
Getting to Know Selene
We did not wait long to be seated at the balcony and the service was prompt and quick. We ordered our food and were given the opportunity to talk to Georgia, the restaurant’s fantastic sommelier. She shared with us some very interesting and intriguing history about the restaurant. We learned that Selene has been operating since 1986 and was originally located in Fira, a prime town in the island of Santorini. In 2010, the owner decided that it became too touristy for Selene’s concept and vision and therefore decided to relocate to a more peaceful area in the appealing town of Pyrgos. It was stated that they prefer a harmonious environment for their customers in order to be able to enjoy the Selene’s cuisine without interruption. It was distinct and certainly apparent that they were truly very passionate about their food. The wonderful Georgia shared with us that Selene is one of the first restaurants that spearheaded the “New Greek Cuisine”, a style of cooking being executed in all the renowned restaurants in all of Greece. We became very excited with what was to come. It was also good to know that the ingredients used were all organic and locally sourced from their local farms.
Our Starters
We were served a sensational Greek red dry wine called Maurotragano from 2010, which has a red fruit forest essence. It was surprisingly refreshing although it was known to be a dry wine. Our first course was a crispy tomato pathe. It featured fava mayonnaise served with a side of tomato soup in a short glass garnished with some fava seeds for decor. The tomato pathe drew in some crunchiness to it that matched well with the smooth texture of the soup. It was savory highlights its richness in flavor and texture.
Quail with Santorini Zucchini, Quail Mousse & Salami
The next dish was the Quail with Santorini Zucchini, Quail Mousse & Salami from Lefkada. Truly a captivating and beguiling name for a dish that was certainly quite the work of art, the dish looked very unique and contained some surprisingly enticing flavors. There was innovative open eggshell composition that accommodated some more edible food inside. The quail eggs were petite yet lusciously delectable. The mouse was creamy with a smooth texture and also featured pieces of santami. The liquefied tomatoes around the dish provided a refined form which tasted wonderfully in our palettes.
Aegean Codfish with Garlic Scented Jerusalem Artichoke Veloute
The third course was the Aegean Codfish with Garlic Scented Jerusalem Artichoke Veloute. The course had crispy skin with garlic sauce. The fresh codfish was soft and sweet. The spices distributed in this dish were not overpowering, as the true flavor of the fish was beautifully evident.
Rabbit Marinated in Red Wine in Herbs Scented Pastry & Variations of Onions
Our fourth dish was the rabbit, which was marinated in red wine, served with some baked potatoes and cured pork. The rabbit was covered in a heavenly pastry with rosemary. The embellished onion ring enhanced it all and made it a fun addition to the dish.
Selene Means “Moon” in Greek and Shows Culture Through Its Desserts
Lastly, we enjoyed two equally exquisite desserts. The artful conception and layout of each item on the plate was based on the sublime galaxy. How sensationally creative! The first one was a chocolate sphere vasante starring a magnificent white chocolate ring as the planet Jupiter, chocolate ice cream and cinnamon biscuit with pergamon. This was served in a picturesque black crescent moon shaped plate of tantalizing chocolate. The second palatable dessert was a tasteful baklava accentuated with a vigorous pistachio flavor. Oh, how I love pistachio! The sweetness was enhanced with creamy pistachio ice cream giving more prominence to additional baklava beneath the crispy waffle clone. There was a brilliantly fun surprise with an immediate, phenomenal sudden change of flavor when you devour this dessert. Don’t worry, it made the entire dish even that much more of an amazing experience, as it didn’t let you get old of the flavors. The crispy outer shell is a great complementary texture to the luxurious dessert.
Clearly we had an exceptional and outstanding dinner in Selene! I even had the great honor to visit the talented chef where he personally demonstrated how the innovative “New Greek Cuisine” is contrived. I was impressive by how this new way of cooking is breaking new grounds. When we got back to our hotel, we did a little bit more research and discovered that it is one of Santorini’s leading Michelin-starred restaurants. There were plenty of reviews expounding that Selene is a must-experience destination when in gorgeous Santorini. With that I am not surprised as I certainly slept with a jubilance and elation that night.
Selene, your concept in New Greek Cuisine is inventive as well as beautiful inside out. Truly, your passion and dedication is so exhilarating and incredibly moving. Rest assured, I will forever be your devoted and faithful fan. Cheers to many more successful and amazing years creating transcendent, world-class cuisine!
Thanks to the Extraordinary & Unforgettable Selene | Santorini, Greece, 84700, P.O. 87, Pyrgos 84700, Greece